Tag: "Okra"

Creole cooking is very similar to Cajun cooking in the fact that they both use ingredients such as bell peppers, onions and celery in their dishes. However, the Creole style of cooking differs in some ways due to its use of local ingredients and simple European flavors instead of wild game and the Acadian’s heavy French flavors.

The Creole style of cooking was found mostly in the homes of rich people whereas the Cajun style of cooking was found in the poor farming communities.

Creole dishes were also served in many courses on a beautifully set table instead of a single pot over an open flame, thus distinguishing it from the Cajun way of cooking.

The History of Creole Cooking

The history of the Creole’s cooking style actually began when European settlers arrived in the late 1600’s hoping to start a new life and acquire a large amount of wealth. Their European flavors mixed with the French, African, Caribbean, Italian and Spanish, which in return created what we know as Creole, or New Orleans style, cooking.

With the use of Italian and Spanish ingredients, Creole dishes took on a whole new flavor with an abundance of tomatoes. The tomatoes were used in dishes such as jambalaya, and gumbo and often replaced the use of roux (flour and oil).

The use of beans became another important ingredient often found in Creole dishes. Its fame took on familiar dishes like red beans and rice, a New Orleans classic.

Okra and Creole Cooking

Okra was also an important ingredient.. It was first used by the African slaves, who shared their secrets of cooking by using the juice of the okra to thicken soups and stews like gumbo. Okra was also used in whole to give dishes like jambalaya and gumbo and added flavor.

Other ingredients included, rice, pork, oysters, shrimp, crab and crawfish, which were also found in other styles of Louisiana cooking.

To season the dishes, Creoles used garlic, parsley, bay leaf, salt, cayenne pepper and black pepper. And while the use of these seasonings was evident in their dishes, the results are actually far less spicy than most Louisiana dishes.

Today’s version of Creole cooking is actually very different than what had originated from the past. The flavors are mixed with the Cajun, which are only slightly different from one another. More often than not, it is hard to tell what is true Creole and what is not thanks to the commercial industry and the similarity in recipes.

However, if you are planning a trip to Louisiana any time in the near future, you can probably find a local who can show you the true way and taste of Creole style cooking.

The History of Cajuns

Cajuns originated in the mid-1700’s after the British forced them from their home of Acadia, which was once a part of Canada. After refusing to bow down to the British Crown, the Acadians were forced to leave by boat to other countries where they would start new lives and eventually be known as the Cajuns.

But, there’s more than just the Cajun name to these French ancestors. There is a story untold, before they were famous for their cooking and music. A story that is as sad as it is tragic.

Around 1755, a colony of French Canadians found themselves helpless as a British army attacked, and their country of France ignored their desperate pleas for help.

These people were known as the Acadians. Because of their Christian beliefs, the Acadians refused to give into the British’s attempt to take over their religious beliefs. After all, the British had already taken their land and enslaved their children. So instead, the Acadians were given 18 months to leave their beloved colony and many were eventually sent to the U.S as a result.

The trip by boat was not easy however, and many of the Acadians died along the way from disease and malnourishment. Those that did survive settled on the swamp and land regions of New Orleans because many U.S. colonies refused to accept them. Some refused to give up their old life and returned to their homeland of Acadia, only to be imprisoned.

Those that settled the Louisiana lands were faced with diseases, death and a new territory. But the Acadians did not give up. They used what resources were given to them and turned the land into a profit. They trapped and fished; making shrimp, oysters, crawfish and crabs a main source of income. Some farmed the lands, making rice, okra and peppers, profitable.

Despite all that had happened, the Acadians did not keep to themselves. They made friends with the Spanish and Native Americans who were local to the area.

The Acadians Become the Cajuns

Soon the English knew them as the Cajuns, rather than the Acadians. The “A” was made silent and the “di” became a “J” since this was how their native ancestors pronounced it. The result became the word, Cajuns.

For a while, life was good for the Cajun people, but by 1921 the U.S had decided it was time the Cajuns learned the English language.

Cajun children were forced to go to formal schools and beaten if they refused to learn the English language. If the children spoke their native language in school, they were punished. As a result, the Cajuns began to speak less of their native tongue. However, this did not stop the Cajuns from teaching their French language at home.

By 1939 at the start of World War II, the U.S. changed their determined ways. The Cajun’s used their French language to translate and help the American Soldiers in France.

It wasn’t until the 20th century however, that people began to truly accept the Cajuns. Today, they are famous for both their cooking and their music.

Cajun Cooking

Cajun cooking however, has been the most popular in their culture. Many Cajun based restaurants strive to be the best in Cajun cuisine while grocery stores carry their own versions of Cajun foods.

Cajun culture has certainly improved to a society that once turned a deaf ear to this French colony.

The Cajuns have allowed us to share and experience their wonderful culture. For that, we are blessed.